Roast Leg of Lamb with Herbs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: Prepare through step 2 up to 1 day ahead; cover lamb and chill. Ingredients:
1 leg of lamb (5 to 6 lb.) |
3 tablespoons dry white wine or lemon juice |
2 tablespoons chopped parsley |
2 tablespoons chopped fresh mint leaves |
2 tablespoons olive oil |
1 tablespoon minced garlic |
1 teaspoon paprika |
1/2 teaspoon crushed or crumbled dried bay leaves |
about 1/2 teaspoon pepper |
salt |
Directions:
1. Rinse lamb and pat dry; trim off and discard excess surface fat.
2. In a small bowl, mix wine, parsley, mint, olive oil, garlic, paprika, bay leaves, and 1/2 teaspoon pepper. Rub all over lamb.
3. Set lamb on a rack in an 11- by 17-inch pan. Roast in a 375° regular or convection oven until a thermometer inserted through thickest part of meat to the bone registers 140° for medium-rare, about 1 1/2 hours, or 150° for medium, about 1 3/4 hours. If drippings begin to burn, pour water into pan, 1/4 cup at a time, as needed.
4. Transfer lamb to a rimmed board or platter and, keeping it warm, let stand 10 to 15 minutes. Slice meat from the bone to serve. Add salt and pepper to taste.
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